| Violation Item
| Demerits
| Violation Description
| CDI | R | VR |
|
|---|
|
2
|
1
|
Certified Food Protection Manager |
No |
Yes
|
No |
2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.
Observed no CFPM present at the facility during time of the inspection.
Ensure there is a CFPM present at all hours of operation.
REPEAT VIOLATION.
For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety |
|
10
|
1
|
Handwashing sinks supplied & accessible |
Yes |
No
|
No |
5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.
Observed stack of plastic trays stored on front countertop, blocking access to handsink.
CDI: Food employee moved plastic trays. |
|
15
|
1.50
|
Food separated & protected |
Yes |
Yes
|
No |
3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P
Observed multiple flats of raw shell eggs stored above RTE food items (packages of white american cheese and cases of butter coffee topping), inside the WIC.
CDI: Food employee corrected storage order.
3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.
Observed bag of unwashed onions stored above multiple packages of deli ham and hotdogs inside the WIC.
Keep all RTE foods stored above unwashed produce to prevent contamination.
REPEAT VIOLATION.
For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation |
|
23
|
0
|
Proper date marking & disposition |
Yes |
No
|
No |
3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D).
Observed container of deli ham without a date label, stored inside lowboy cooler 3. Food employee stated it was opened yesterday.
CDI: Food employee created date label for deli ham.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . |
|
28
|
0
|
Toxic substances properly identified stored & used |
Yes |
No
|
No |
7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf
Observed spray bottle of green liquid stored inside unisex restroom.
CDI: PIC labeled the spray bottle for easy identification. |
|
39
|
2
|
Contamination prevented during food preparation, storage & display |
No |
Yes
|
No |
3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.
Observed one case of strawberry sheet cakes and plastic bin full of various pastries stored directly on the floor inside the WIF. Observed two buckets of bavarian cream stored directly on the floor inside WIC. Observed two cases of butter coffee toppings stored directly on floor inside WIC.
Keep all food products stored off of the floor, at minimum 6 inches, to prevent contamination.
REPEAT VIOLATION. |
|
40
|
0.50
|
Personal cleanliness |
No |
Yes
|
No |
2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.
Observed front counter employee actively engaging in food prep without an approved hair restraint.
Ensure all food employees engaging in food prep have a hairnet/hat/visor/beanie to prevent contamination.
REPEAT VIOLATION. |
|
41
|
0.50
|
Wiping cloths: properly used & stored |
No |
Yes
|
No |
3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.
Observed two sanitizer buckets full of chlorine sanitizer with in-use wiping cloths, measuring 0ppm of chlorine.
CDI: Food employee dumped out the buckets and refreshed with properly concentrated chlorine sanitizer.
REPEAT VIOLATION. |
|
49
|
0
|
Non-food contact surfaces clean |
No |
No
|
No |
4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.
Observed heavy dust buildup on hood vents.
Increase cleaning frequency. |